Synopses & Reviews
Synopsis
Understanding how bread works adds another layer of appreciation for the craftsmanship that goes into a delicious artisanal loaf--and makes it far more likely to succeed This is especially true with sourdough, considering the elaborate chemical process: wild yeast activates a starter, the starter grows into a levain, humidity in the dough develops the crumb, and heat bakes the loaf. In Sourdough Science, molecular biologist Karyn Newman provides a reliable path to sourdough success by arming readers with detailed recipes, filled with fascinating and helpful descriptions of what's happening on a molecular level, a plan for developing skills, and an invaluable and wide-ranging troubleshooting guide.
From a Rustic Boule and Wild Challah to Rosemary Beach Rolls and Hazelnut Buns, Newman's recipes reveal how different flours respond, when salt should be added, and how to get a crisp, crackly crust. Readers will also find answers to common queries, resources, step-by-step photos, and more. This is an essential book for every home baker, from beginners set to create their first starter to the most seasoned bread maker ready to elevate their skills.
Synopsis
The transformation of a few ingredients into a crackling-crusted sourdough is nothing short of miraculous. Complex and fascinating chemical and biological processes are taking place in your mixing bowl and oven, thanks to wild yeast and bacteria, and the natural sugars, enzymes, and proteins found in flour. However, baking a great loaf of sourdough does not have to be complicated or overwhelming. Understanding the science behind these processes makes all the difference. In
Sourdough by Science, molecular biologist Karyn Newman provides a reliable path to sourdough success by arming you with informative descriptions of what's happening on a molecular scale and a strategy for learning from and optimizing your own bakes. Recipes are delectable, doable, and dependable--from a Rustic Boule to Wild Challah to Hazelnut Buns-- teaching you the hows and whys of bread making along the way.
Sourdough by Science has the answers to an array of sourdough questions: What is a sourdough starter? How do different flours respond? When should you add salt to a dough? How does the crust get crisp and crackly? The book makes it easy for readers to develop sourdough intuition with an invaluable and wide-ranging troubleshooting guide. Complete with resources and step-by-step photos, this is an essential book to build your bread-baking expertise.